Cooking Instructions
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Step 1
Heat large pot or dutch oven over medium-low heat. Add
Coconut Oil (1 Tbsp)
, once hot, add
Onion (1)
and cook for about 10 minutes or until translucent.
Step 2
Then add
Garlic (3 cloves)
and
Fresh Ginger (1 in)
and sauté for 1-2 minutes or until fragrant.
Step 3
Add
Potato (1)
,
Carrots (5 cups)
,
Ground Turmeric (1 tsp)
,
Ground Coriander (1 tsp)
,
Cayenne Pepper (1/4 tsp)
,
Ground Allspice (1/8 tsp)
,
Salt and Pepper (to taste)
. Cover and cook for about 40 minutes or until potato and carrots are soft. Add
Vegetable Broth (3 cups)
and bring to a boil.
Step 4
Remove from heat and puree with an immersion blender (for a regular blender, blend in batches). Be sure not to overfill blender and make sure to hold the lid down tight with a towel! Return to pot after pureeing.
Step 5
Return to heat and add
Coconut Milk (13.6 fl oz)
, stirring to combine, just until the soup is thoroughly heated. Adjust seasonings as desired. Garnish with
Fresh Mint Leaves (to taste)
,
Pepitas (to taste)
and
Lemon Juice (to taste)
. We like it with a slice of fresh bread!
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